In a pot, over medium high heat, sauté onions, lemongrass and ginger with neutral oil until fragrant and onions are translucent.
To the pot, add kaffir leaves and curry paste. Cook down until curry paste begins to caramelize.
Add cold chicken stock to the pot to deglaze, scraping the bottom to help lift any fond. Bring to a boil, and then simmer until broth has been reduced by 2 cups (500 ml).
Once broth has been reduced, strain through a chinois to remove aromatics. Return liquid to pot, over medium heat.
Finish with coconut milk, Frank's RedHot® Mango Habanero Sauce, sugar, fish sauce, lime juice and salt. Hold hot for immediate service, or cool and refrigerate to store.
Chicken
Heat grill to medium heat. If necessary, trim chicken thighs. Rub chicken with oil. Season chicken on all sides with salt.
On the grill, over medium high heat, cook chicken until an internal temperature of 165°F is reached.
Let chicken rest for 10 minutes. Slice chicken, thin, crosswise, and then in half. Toss with Frank's RedHot® Mango Habanero Sauce and hold hot for service, or cool and refrigerate to store.
Mushrooms
Season mushrooms evenly with salt. In a pan, over high heat, heat oil until shimmering. Add mushrooms and sear, hard, until golden brown and moisture has evaporated.
Remove mushrooms from pan and toss with Frank's RedHot® Mango Habanero Sauce. Hold ambient for service.
Service
For each serving, bring 1 cup (250 ml) of broth to a boil. Place 1 cup (250 ml) of cooked chicken in the bottom of a 8 oz bowl and pour broth over it.
For each serving, top with 2 ounces mushrooms, 1/4 cup (60 ml) tomatoes, 1/8 cup (30 ml) white onion, 1 teaspoon (5 ml) scallions, 1 teaspoon (5 ml) cilantro and finish with 1 teaspoon (5 ml) drizzle of Frank's RedHot Mango Habanero. Serve immediately.
